If you or someone you know is allergic to peanuts, or peanut butter or does not eat gluten, yet craves a really good cookie, I have a perfect – super-easy – recipe… Tahini cookies. That’s right. Tahini (sesame seed paste), the same ingredient used in making hummus, is the key ingredient in this delicious cookie providing a crispy, somewhat chewy texture. And, no flour is required!
- 1 cup tahini (very well-stirred)
- 1 cup granulated sugar
- 1 large egg
- 1 tsp. baking soda
- ⅛ tsp. cinnamon (or to taste)
- dash salt
- Preheat oven to 350°F.
- Mix together the tahini, sugar, and egg in a mixing bowl. Sift-in the baking soda, cinnamon, and salt. Blend well. (Note: if using flour for a firmer cookie, add it here.)
- Roll dough into walnut-sized balls with slightly dampened hands. (This helps to prevent sticking.) Place each ball on an ungreased baking sheet about 1 ½ inches apart.
- Using the tines of a fork, press down to slightly flatten each cookie and create a criss-cross design.
- Sprinkle tops with toasted sesame seeds, if desired.
- Bake for about 10 to 12 minutes. Cookie bottoms should be golden and centers slightly soft.
- Cool on the baking sheet for 5 minutes. Carefully move cookies onto wire racks and allow to cool completely.
Roll the balls of dough the same size to ensure even baking and uniformly-sized cookies.